1. Place the prawns, oil and lemon juice in a shallow dish and toss together, set aside to marinate. For the aioli, crush the garlic and sprinkle over the salt, rub to a smooth paste with the edge of a knife, set aside.

2. Place the egg yolk and mustard into a small food processor. Slowly, drop by drop, add the olive oils. Pulse until the ingredients become a thick paste. Stir in the garlic and lemon juice and plenty of ground black pepper.

3. Cook the prawns over hot barbecue coals for 6-8 minutes, turning once until charred on the outside and cooked through.

1. Place the prawns, oil and lemon juice in a shallow dish and toss together, set aside to marinate. For the aioli, crush the garlic and sprinkle over the salt, rub to a smooth paste with the edge of a knife, set aside.

2. Place the egg yolk and mustard into a small food processor. Slowly, drop by drop, add the olive oils. Pulse until the ingredients become a thick paste. Stir in the garlic and lemon juice and plenty of ground black pepper.

3. Cook the prawns over hot barbecue coals for 6-8 minutes, turning once until charred on the outside and cooked through.

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Impexfire's mission is to develop, manufacture, trade sustainable and safe ovens and barbecues grills for customers around the world, therefore contributing for the development of Portugal as a producing country of ovens and barbecues grills, of proven quality.